Ingredients
1 can of refrigerated crescent roll dough (do not unroll)
Filling
4 oz (½ package) cream cheese
¼ cup sugar
2 teaspoons lemon juice
½ teaspoon vanilla
Glaze
½ cup powdered sugar
1/2 tablespoon milk
½ tablespoon soft butter spread
(may need to add a few more drops of milk or water to achieve desired consistency)
Directions
Using a ruler, mark ½ inch increments across the log of dough and cut slices with a sharp knife (I usually get 15-16 slices out of my roll). Lay out on parchment or silicone baking mat lined cookie sheet. Use thumbs and forefinger to spread out dough edges a little and make an indent in the middle of the dough.
Mix cream cheese, sugar, lemon juice, and vanilla with hand mixer until smooth and creamy. Scoop about ½ tablespoon of the cream cheese mixture into the middle of each slice. Spread out and flatten the cream cheese mixture with a small spoon if needed.
Bake at 350 for 15 minutes or until lightly golden brown.
Let cool for 10-15 minutes. Drizzle glaze over each danish. Serve immediately.
